12/04/2024
Enjoy this spiced egg yolk cookie recipe in honor of National Cookie Day! 🍪🎄🥚
Yield: 30 to 32 cookies
1 cup unsalted butter, softened
1 1/2 cups sugar
6 large egg yolks
1 tablespoon orange liqueur, such as Cointreau
1 tablespoon orange zest
1/2 teaspoon fresh orange juice
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 1/2 cups all-purpose flour
1/2 cup turbinado or raw sugar, for rolling
To the bowl of an electric mixer, add the butter and sugar. Mix on medium for 30 seconds until the ingredients start to come together. Then turn to medium-high and mix for five minutes. Stop to scrape the sides a couple times.
The butter and sugar should be fully creamed (like thick whipped cream) and pale yellow.
Mix in the egg yolks just until incorporated, about 30 seconds. Then mix in the orange liqueur (if using), orange zest and orange juice.
Next mix in the baking soda, salt, cinnamon, nutmeg, allspice and cloves until the spices are evenly distributed throughout the dough.
With the mixer on medium-low, add the flour a little at a time. Turn the mixer to medium and mix just until incorporated, about 30 seconds. Use a rubber spatula to stir in any flour that may not be fully mixed in. Place the bowl with the dough in the refrigerator for 30 minutes.
Put the raw sugar in a shallow bowl. Roll the dough into walnut-size balls, then roll them in the sugar to coat each ball completely.
Arrange on a nonstick baking sheet or a baking sheet covered in parchment paper. The cookies will spread. If you prefer perfectly round cookies without the chance of edges reaching each other, bake nine cookies at a time on a standard cookie sheet versus 12.
Bake the egg yolk cookies for 12 minutes, until the edges are very slightly browned and the cookies puff a bit. They will flatten and settle as they cool.
Cool for five minutes before transferring from the cookie sheet to a cooling rack. Store in an airtight container for up to three days.
Recipe and photo by Lori Rice.